Photos: Jonathan Gold’s 101 launch party

Chengdu beef jerky from Chengdu Taste, one of more than two dozen restaurants serving small dishes at the party.

Foie gras parfait from Lukshon.

Jonathan Gold poses with Waha Ghreir, the chef of Kobee Factory and Syrian Kitchen, at the launch party.

Exotic panna cotta from Spring.

White truffle risotto from Maude.

A diner samples Sqirl’s buckwheat crips at the party.

Apple, cranberry and roast quince from the Mozzaplex.

Deviled eggs with bacon lardon from Church & State.

A variety of Indian dishes from Mayura.

Warm spiced nejayote from Taco Maria.

Yellow miso flan, scrambled eggs, eel gelee, crispy buckwheat and marigold flowers from Trois Mec.

The golden egg dish from the Copper Key.

Pork longganisa from RiceBar.

Sarintip “Jazz” Singsanong, left, of Jitlada, takes part in the launch party.

Animal served up buttermilk biscuits.

Chocolate custard with creme fraiche from Manuela.

Chef Ludovic Lefebvre of Trois Mec takes part in Monday’s launch party.

Creekstone New York sirloin is served by Cut.

Pomelo salad and grilled scallops from Garlic & Chives.

Stuffed grape leaves from Kobee Factory and Syrian Kitchen.

Beef kilawin from Lasa.

Providence serves up oysters at the MacArthur.

Sarah Hymanson of Kismet prepares freekeh polenta with lamb, green chili and cilantro.

Dungeness crab brodetto from Alimento.

Howlin’ Ray’s serves up its hot chicken during the launch party.

Howlin’ Ray’s fried chicken gets spiced during the launch party.

Freekeh polenta with lamb, green chili and cilantro from Kismet.

Chef/owner Genet Agonafer of Meals by Genet serves Ethiopian food at the Monday night launch party.

Slow smoked brisket from Spago.

Creekstone New York sirloin from Cut.

Jonathan Gold mingles during the launch party for his 2017 restaurant list.

Goat and bacon terrine with watermelon escabeche from Michael’s.